2-3 bananas
1/2 gal. Neopolitan ice cream
1 c. chopped walnuts
1 c. chocolate chips
Graham cracker crumbs
1/2 c. butter
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
1 pt. whipping cream (can use Cool Whip)

Cover bottom of 11x15 inch pan with a graham cracker crust. Reserve 1 cup crumbs.

Slice bananas crosswise and layer over crust. Slice ice cream in 1/2 inch thick slices and place over bananas. Sprinkle ice cream with 1 cup chopped walnuts. Freeze until firm.

Melt 1 cup chocolate chips and 1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook mixture until thick and smooth, stirring constantly.

Remove from heat and add 1 teaspoon vanilla. Cool chocolate mixture, then pour over ice cream; freeze until firm.

Whip cream until stiff, spread over chocolate layer and top with reserved crumbs. Store in freezer. Remove about 10 minutes before serving. Will keep for several weeks. Makes about 25 servings.